Preheat oven to 350 degrees F. Chill the mixing bowl and beater until ready to whip the cream.

Place the cookies in a work bowl of a food processor and process until finely ground. Transfer cookie crumbs to a medium bowl and add salt. Stir in the melted butter until crumbs are moistened. Press the mixture evenly on the bottom and up the sides of a 9’ pie plate, packing tightly so it’s even and compact. Bake until crisp, 6 to 8 minutes. Set aside to cool completely.

In the chilled mixing bowl whip the heavy cream, confectioners’ sugar and vanilla until it holds stiff peaks. Place peanut butter in medium bowl and stir in one quarter of the whipped cream. Gently fold remaining whipped cream into peanut butter mixture being careful not to deflate the cream. Scrape filling into pie crust, smoothing with a spatula. Refrigerate until firm, at least 3 hours.

Before serving, garnish with a dollop of whipped cream and chopped peanuts. Cover and refrigerate leftovers.

Makes 8 servings.